Pineapple Teriyaki Noodles Recipes

Steps:

• Fill a pot with very hot water; add in the noodles and let steep for about 30-35 minutes.
• Meanwhile in a small bowl whisk/combine cornstarch with pineapple juice.
• In a small skillet, heat oil and saute the garlic for about 1 minute.
• Add in the pineapple/cornstarch mixture and soy sauce; cook on low heat stirring for 1-2 minutes until thickened.
• Drain the noodles under a colinder, then using a scizzors cut the noodles into about 3-inch lenghs.
• In a large skillet add in the red bell and 2 tablespoons water (can use oil in place of water); cook until crisp-tender (about 1-2 minutes).
• Add in the noodles with the sauce and toss to combine.
• Cook over medium heat until heated through and the noddles are transparent and soft.
• Season with salt and pepper.

Steps:

• Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
• Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
• Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.

Steps:

• For the teriyaki sauce: Stir together the soy sauce, honey, sesame oil and 1/2 cup water in a small saucepan over medium-high heat. Bring to a strong simmer and stir in the garlic and ginger.
• Meanwhile, whisk together the arrowroot powder and 1/4 cup water in a small bowl until the powder is dissolved, making a slurry. Stir the arrowroot slurry into the soy sauce mixture. Stir until the teriyaki sauce is thickened, about 3 to 5 minutes, then remove from the heat.
• For the pineapple shrimp and bell pepper noodles: Trim the tops off the bell peppers and remove the stem, flesh and seeds. Spiralize the bell peppers. Trim the peppers into medium-length noodles with kitchen shears. Thinly slice the remaining tops and bottoms of the bell pepper.
• Heat the olive oil in a large, wide skillet over medium-high heat. Once the oil is shimmering, add the bell peppers and season with salt and pepper. Cook, tossing occasionally, until the bell pepper noodles are softened and cooked to al dente, 3 to 5 minutes. Set aside.
• Place a grill pan over medium-high heat (or use the same skillet if you don't have a grill pan) and add half the coconut oil if needed. Add the pineapple and cook, stirring occasionally, until the pineapple is warmed through, about 2 minutes. Set aside.
• Add the remaining coconut oil and the shrimp to the skillet and cook for 2 minutes. Season with salt and pepper, then flip the shrimp over and cook until opaque, 2 to 3 minutes. Add the bell pepper noodles, pineapple and teriyaki sauce and toss well to combine.
• Divide between 2 plates and top with the scallions and sesame seeds.